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Stuffed

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Wash the tomatoes and cut a slice from the top forming a lid. With a spoon, carefully pour out the crumb, making sure to leave some in the skin so that the fillings do not open.

Sprinkle each one with a little salt and a little sugar.

We turn the empty tomatoes upside down on a tray, to drain their liquid. Grind the tomato flesh in the blender.

Wash the peppers and cut a slice from their top forming a cap. Remove the spores and white membranes.

Cut a thin slice from the aubergines and use a spoon to empty out their crumbs, which we chop finely.

For the filling

Heat in a deep pan ½ pint. olive oil and saute the chopped onion for 2-3 minutes.

Add the pumpkin and eggplant crumbs and saute for 2-3 minutes, until wilted.

Add the rice, pine nuts and raisins and mix.

Pour over half the ground tomato crumb and 1 fl. water.

Season with salt and pepper and simmer for 5 minutes.

Remove the mixture from the heat and sprinkle with the chopped herbs.

We check the liquids of the mixture, as it must be quite juicy when we fill the vegetables.

Fill each vegetable up to 3/4, because the rice will swell during baking.

We close them with their lids and arrange them in a deep pan, one close to the other.

Wrap the remaining filling with the grape leaves and place it between the vegetables.

Beat the rest of the ground tomato crumbs with the rest of the olive oil in a bowl with a wire whisk. Season with salt and pepper and spoon over the fillings in the pan.

Finally, mix the breadcrumbs with the sugar and sprinkle the vegetables.

For baking

Cover the tray with non-stick paper and aluminum foil and bake in a preheated oven at 180°C on the resistances, on the lower rack for 30 minutes.

Remove the non-stick paper and aluminum foil and continue baking for 45 minutes.

Serve at room temperature.



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